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9   Buttermilk Pie CrustBEST-EVER BREAKFASTSMakes 1 double, or 2 single crusts.2½ cups flour2 T. sugar½-1 tsp. salt (use smaller amount if using salted butter;larger amount if butter is unsalted)½ cup butter, cut into small pieces½ cup shortening, chilled¼ cup plus 2 T. cold buttermilkIn a large mixing bowl, combine flour, sugar, and salt. Add butter andshortening and mix until mixture resembles coarse crumbles. (Use apastry blender, two forks or knives, or your hands—but if using yourhands, work fast so the butter doesn’t begin softening.)Add buttermilk and mix with a fork until clumps form. Press togetherto form a ball. Divide in half and re-form dough into two smaller balls.Wrap each ball of dough in plastic wrap and refrigerate for 1 hourbefore rolling out and making crust. (If dough is tightly wrapped, itcan stay fresh in your refrigerator for up to a week.)Bake pie crust in preheated 425 oven for 12-15 minutes or untilgolden. (If baking crust empty, put a cup of raw white rice or smallwhite beans into the bottom of the crust before baking. The weightof the rice or beans will keep the bottom of the crust from puffingup while baking. You can save the rice or beans to use for future piecrusts by cooling completely and then storing in an airtight, markedcontainer.)Notes:19

BEST-EVER BREAKFASTS10    Cinnamon Rolls¾ cup milk¾ cup water½ cup shortening or lard½ cup sugar2 eggs2 tsp. salt4½ tsp. (2 pkg.) active dry yeast, dissolved in ½ cup lukewarmwater7 cups flour, more or less½ cup butter, meltedcinnamon and sugar mixturesSugar Glaze (optional):1½ cups powdered sugar2-3 T. waterHeat milk and water together until scalded. Cool to lukewarm.Mix together shortening, sugar, eggs, and salt. Add milk mixture andstir well. Add dissolved yeast and stir well again. Add enough of theflour so the dough pulls away from the sides of the bowl. Turn outdough ball onto a floured surface and add the remaining flour asneeded to keep dough from sticking as you knead for 5 minutes.Place dough in a large greased bowl, turning dough ball so entire surface is greased. Cover with a towel and let rise until double in bulk,about 1 hour. Roll dough fairly thin so it’s in a long rectangle shape.Pour melted butter over the dough and sprinkle heavily with a cinnamon and sugar mixture. (You can also use brown sugar.) Roll up fromthe long side, jelly-roll fashion, and then cut into rounds about 1-inchthick. Place on greased baking sheets with their sides not quite touching and let rise about 45 minutes.Notes:20

Baked in preheated 350 oven for about 15-20 minutes or until done.11    Cornmeal Mush3 cups cold water1 cup cornmeal1 tsp. saltMix together all ingredients and bring to a boil, stirring constantly.Cover and simmer on very low heat for 20 minutes. (If the heat isturned up too high the cornmeal will stick to the bottom of the potand burn.)You can serve it up into bowls at this point and eat it like a porridge orput it in a loaf pan and set in the refrigerator until chilled. Then cutit in slices and fry in bacon drippings or oil until golden on each side.Cornmeal Mush tastes great with Tomato Gravy (page 37) spoonedover the top. Or you can add some cooked chopped bacon to the batter before frying for a special treat.Notes:21BEST-EVER BREAKFASTSTo make sugar glaze: Mix together the powdered sugar and water untilwell blended and of desired consistency. Drizzle over cooled cinnamon rolls.

BEST-EVER BREAKFASTS12    Crumb Pie2 cups flour1 heaping cup brown sugar1 tsp. baking soda1½ T. shortening½ cup buttermilk or sour creamsmall pinch salt1 9-inch, unbaked pie shellPreheat oven to 375 .Mix together the flour, brown sugar, and baking soda. Cut in theshortening and blend well. Add the buttermilk or sour cream andrub mixture until coarse crumbs form. Place crumbs into the pie shell.Bake for 40 minutes or until done.This is an old-time recipe with only a few ingredients. But it really hitsthe spot when you have a sweet tooth that needs attention!13    Custard “Chess” Pie4 eggs½ cup sugar¼ tsp. salt1 tsp. vanilla2½ cups scalded milk1 9-inch, unbaked pie crustPreheat oven to 475 .In a large bowl, beat eggs; add sugar, salt, and vanilla and mix thoroughly. Slowly pour in the scalded milk while stirring, and thenNotes:22

Classic. I love to put sweetened whipped cream on top, but it’s just asgood plain and slightly warm.14    Easy Apple Fritters1 cup flour1½ tsp. baking powder2 T. sugar½ tsp. salt¾ cup milk1 egg4 large applesshortening for fryingIn a medium-sized bowl, mix together the flour, baking powder, sugar,and salt. Add the milk and egg and beat batter until smooth.Peel and core apples and slice into rings about ¼-inch thick.Melt shortening in a heavy-duty deep-sided skillet (cast iron workswell); you want the melted shortening to be about ½-inch deep. Dipapple rings in batter and drop into the skillet. Fry until golden brown,turning once so both sides are cooked. Drain fritters on paper towelsand then sprinkle liberally with cinnamon sugar.Notes:23BEST-EVER BREAKFASTSimmediately pour custard into pie crust. Place pie in the oven andimmediately reduce heat to 425 . Bake for 35 minutes, or until a knifeinserted halfway between the center of pie and edge comes out clean.

BEST-EVER BREAKFASTS15    German Egg Pancakes5 eggs, separated½ cup milk1 cup flourIn a large mixing bowl, beat the egg yolks until very light. Add themilk and flour gradually, mixing well after each addition. Mix untilthe batter is smooth.In another large bowl, beat the egg whites until they are stiff. Fold thewhites gently into the batter.Drop by large spoonfuls on a hot greased griddle or fry pan, turningonce. Serve hot, sprinkled with powdered sugar or spread with jam.16    Graham “Nuts” Cereal3½ cups whole wheat flour1 cup brown sugar1 tsp. salt1 tsp. baking soda1 tsp. ground cinnamon2 cups buttermilk2 tsp. vanillaIn a large bowl, combine all ingredients and mix well. Pour out ontoan oiled 12 x 16-inch low-sided baking pan (jelly roll pans work well)and spread evenly with a spatula. Bake in a preheated 350 oven for20 minutes or until the batter is firm and has begun to shrink awayslightly from the sides of the pan. With a spatula, completely loosenthe hot “cake” and allow to cool on a rack for several hours.Notes:24

Bake for 30 minutes, stirring every 10 minutes. Let cool completelyand store in airtight containers.Serve as a cold cereal with milk, or sprinkle on top of yogurt, ice cream,or when baking a fruit crisp, etc.17    Granola2 cups whole wheat flour6 cups rolled oats1 cup coconut1 cup wheat germ1 T. salt½ cup water1 cup oil1 cup honey2 tsp. vanillaCombine dry ingredients in a large mixing bowl. Blend liquid ingredients and then add to the large bowl and mix thoroughly. Spread outon 2 greased cookie sheets or jelly roll pans and bake at 250 for 1 hour,stirring occasionally, or until dry and golden.Store in an airtight container after completely cooled.You can also add nuts, sunflower seeds, or raisins, if desired. Also, Ioften omit the wheat germ, increase the flour a wee bit, and call itgood. We never seem to miss it.Notes:25BEST-EVER BREAKFASTSPreheat oven to 275 . Break “cake” into chunks and pass themthrough a coarse-bladed meat grinder or push through a food screenor colander that has ¼-inch grids. Divide crumbs between two 12 x16-inch baking pans.

BEST-EVER BREAKFASTS18    Ham and Tater Tot Casserole1 package frozen Tater Tots or hash browns8 oz. Velveeta cheese, cubed6 eggs¼ cup milksalt and pepper to taste½ cup cooked ham, cubedButter or grease a 9 x 9-inch baking dish and place the Tater Tots overthe bottom. Next, add the Velveeta cheese.Whisk together the eggs and milk and season with salt and pepper.Pour milk mixture over the Tater Tots and bake at 350 for 45 minutes. Remove from the oven and sprinkle the ham over the top; returnto the oven for another 15 minutes or until eggs are completely set.19    Hush Puppies1 cup cornmeal1 tsp. baking powder½ tsp. salt1 egg½ cup milk (may need a bit more)4 slices bacon (optional)If using bacon, cut up and fry the bacon. (Save the grease for fryingthe hush puppies.)In a large bowl, mix together the dry ingredients.In another bowl, mix together the egg and milk and then add it tothe dry ingredients; mix well. Add bacon if using and mix well again.Notes:26

Drop by large spoonfuls into bacon grease or oil and fry until goldenbrown.BEST-EVER BREAKFASTSServe with maple syrup or eat plain.20    Layered BreakfastBaked Casserole12 slices bread1 lb. thinly sliced ham, divided2 cups shredded cheddar cheese, divided6 large eggs3 cups milk1 tsp. dry mustard powder1 tsp. onion powder½ tsp. salt½ tsp. pepper¼ cup butter, melted2 cups cornflakes, crushedGrease a 9 x 13-inch baking dish and preheat oven to 350 .Line the greased baking dish with 6 slices of bread. Layer half of theham over the bread and sprinkle with half of the cheese. Repeat theselayers one more time.In a large mixing bowl, combine eggs, milk, dry mustard, onion powder, salt, and pepper and mix well. Slowly pour the egg mixture overthe bread layers in the baking dish.Mix the melted butter with the cornflakes and sprinkle evenly overthe top of the casserole.Bake 45-50 minutes or until set.Notes:27

BEST-EVER BREAKFASTS21    Mama’s Pie CrustFor Single Crust:1½ cups sifted flour½ tsp. salt½ cup shortening or lardFor Double Crust:2 cups sifted flour1 tsp. salt⅔ cup shortening or lardIn a teacup or small bowl, make a paste with ¼ cup of the above flour(⅓ cup if making double crust) and 3 T. water (¼ cup water for double crust). Set in refrigerator. Add salt to the remaining flour and cutshortening into the flour until the size of small peas. Add the waterpaste to the flour mixture and mix just until dough comes together.Form into a ball and turn out on a floured surface. Roll crust ⅛-inchthick.Bake pie crust in preheated 425 oven for 12-15 minutes or untilgolden. (When baking crust empty, put a cup of raw white rice orsmall white beans into the bottom of the crust, and then bake. Theweight from the rice or beans will keep the bottom of the crust frompuffing up while baking. You can save the rice or beans to use forfuture pie crusts by cooling them completely and then storing in anairtight, marked container.)Notes:28

22    Omelet RollBEST-EVER BREAKFASTS2 tsp. butter¼ cup finely diced onion12 eggs½ tsp. ground mustard powder½ tsp. salt¼ tsp. pepper½ lb. thinly sliced ham½ lb. sliced Swiss cheesePreheat oven to 350 .Take a large jelly roll pan (at least 10 x 15 inches) and lightly greasebottom and sides. Line the greased pan with parchment or waxedpaper; grease the paper.In a sauté pan, melt butter and add diced onion; cook until onion islimp; set aside.Combine the eggs, mustard powder, salt, pepper, and onion mixtureand whisk well. Pour the mixture into the prepared pan and bake for10-15 minutes, or until the omelet is set.Remove omelet from oven and invert onto a piece of aluminum foil;gently peel off parchment paper. Layer the omelet with the ham andSwiss cheese and then roll it up jelly-roll fashion and wrap tightly inaluminum foil.Place the roll on a cookie sheet and return it to the oven for 10 minutes. When baked, remove the foil, slice the omelet into thick rolls,and serve.This is a bit fiddly, but the end result is a unique breakfast indulgence.Notes:29

BEST-EVER BREAKFASTS23    Pancakes1¼ cups flour1 tsp. sugar1½ T. baking powder¾ tsp. salt⅓ cup butter, melted and cooled slightly1 cup milk2 eggs, beatenSift together dry ingredients; set aside. In large bowl, mix together inorder given the butter, milk, and eggs. Add the sifted dry ingredientsand mix just until blended.Cook pancakes in a lightly oiled frying pan, turning once.24    Pfannkuchen (Dutch Babies)½ cup flour½ tsp. salt4 eggs½ cup milk2-3 T. butter, softenedPreheat oven to 400 .In a small bowl, stir together the flour and salt.In a large mixing bowl, beat the eggs thoroughly. Alternately add theflour mixture and milk to the eggs, beating after well each addition—the batter should be smooth.Spread the softened butter on the bottom and up the sides of a castiron pot or large ovenproof frying pan. Pour the egg batter into the potNotes:30

Serve plain, or with powdered sugar or maple syrup.Gather the kids around when you take it from the oven because thepuffed “baby” is something to behold.25    Potato Pancakes3 eggs6 T. flour1 tsp. salt¼ cup milk5-6 medium-sized potatoeslard or shortening for fryingIn a large bowl, beat the eggs and then add the flour, salt, and milkand whisk to combine.Peel the raw potatoes and then grate them coarsely. Work quickly sothe potatoes don’t darken and get starchy. Add the grated potatoes tothe egg mixture and stir to mix.Heat 3-4 tablespoons lard or shortening in a large frying pan and letit melt. Ladle a small amount of the pancake batter (it will be ratherrunny) into the frying pan and spread each pancake so it’s thin. Frythem quickly, turning the pancake over when the first side is crisp andgolden. Cook the second side so it’s crisp and golden as well.These pancakes are best eaten as soon as they come out of the pan.Notes:31BEST-EVER BREAKFASTS(or frying pan) and set in the oven; bake for 5 minutes and then turndown heat to 350 for another 15-20 minutes or until the pancake ispuffed up the sides of the pan and crisp and golden on top.

BEST-EVER BREAKFASTS26    Pumpkin Pancakes1 cup flour⅛ tsp. baking soda2 T. sugar¼ tsp. cinnamon⅛ tsp. ginger⅛ tsp. nutmeg1 egg, beaten1¼ cups milk2 T. melted shortening, butter, or vegetable oil½ cup canned pumpkin (can also use cooked, mashed sweetpotato or Delicata squash)In a large mixing bowl, mix together the flour, baking soda, sugar,and spices.In a medium bowl, mix together the egg, milk, melted shortening,and pumpkin. Add to flour mixture and beat well until smooth.Bake pancakes on a lightly greased griddle or fry pan, turning once.Serve plain, with butter and maple syrup, or with powdered sugar.Pumpkin pancakes are just the thing on a cold winter morning.Notes:32

27    Sausage, Egg, and CreamBEST-EVER BREAKFASTSof Mushroom CasseroleStart the night before.2 cups seasoned croutons or cubed dried bread1 lb. bulk sausage1 tsp. non-salt seasoning such as Mrs. Dash4 eggs, beaten3 cups milk1 can condensed cream of mushroom soup1 tsp. ground mustard powder1 cup cheddar cheese, shreddedButter a 9 x 13-inch baking dish and spread croutons evenly in thepan.Brown sausage, drain, and then spread the sausage over the croutons.Sprinkle the non-salt seasoning over that.Mix together the eggs, milk, soup, and mustard powder and then pourthis liquid mixture over the sausage and croutons.Cover the casserole and refrigerate overnight.In the morning, let the casserole sit on the counter for 30 minuteswhile you preheat the oven to 325 . Bake the casserole for 1 hour oruntil lightly browned. Remove from oven and turn off heat; sprinklethe cheddar cheese over the top and place the casserole back into theoven until cheese has melted.Let stand for about 5 minutes before serving.Notes:33

BEST-EVER BREAKFASTS28    Sausage and Egg CasseroleStart the night before.1 lb. bulk pork sausage6 eggs1 tsp. dry mustard powder2 cups milk1 tsp. salt6 slices bread, cubed4 oz. cheddar cheese, cubed or shreddedBrown sausage and drain off grease. Beat the eggs; add mustard, milk,and salt. Mix in the bread cubes, cheese, and sausage. Put in a buttered 9 x 13 or 10 x 15-inch baking dish, cover with plastic wrap, andrefrigerate overnight.In the morning, take the casserole out of the refrigerator and let set onthe counter for a half hour while oven is preheating. Bake at 350 for45-55 minutes or until set. (If you use the smaller baking dish, you’llneed to bake it for the longer time.) Remove from the oven and let setfor several minutes before cutting.This dish always gets raves and it’s so easy to prepare.Notes:34

29    Scrambled Egg and Ham BakeBEST-EVER BREAKFASTSCheese Sauce:1 T. butter1½ T. flour1 cup milk¼ tsp. saltpinch of pepper½-1 cup cheddar cheese, shreddedFilling:2 T. butter¾ cup cubed ham⅛-¼ cup onion, diced (can use green onion if desired)6 eggs, whiskedTopping:2-3 T. butter, melted1 cup soft bread crumbs, heapingMake cheese sauce: In a medium saucepan, melt butter, blend in flour,and, stirring constantly, slowly pour in milk. Continue stirring untilmixture has bubbled and thickened. Add salt, pepper, and cheese andcontinue stirring until cheese has melted completely. Set aside.Make filling: In larger frying pan, melt butter. Add ham and onion andsauté until onion is tender. Add whisked eggs and cook, stirring, untileggs are set. Stir in cheese sauce. Set aside.Make topping: Add bread crumbs to the melted butter and mix well.Grease a 9 x 9-inch baking dish and spoon egg and cheese mixtureevenly in the pan. Sprinkle topping mixture evenly over the top.Bake at 350 for about 20 minutes or until topping has brownednicely.Notes:35

BEST-EVER BREAKFASTS30   Scrapple1½ lbs. ground pork or mildly seasoned bulk pork sausage5 cups water, divided1 tsp. salt½ tsp. sage1 cup cornmealBreak up ground pork into small pieces in a large saucepan. Add4 cups of water and stir, separating the pork well. Heat to boiling,reduce to simmer, and cook 30 minutes. Remove meat from stock,reserving 3 cups of the stock. Add the salt and sage to the reservedstock.Combine the cornmeal with 1 cup cold water (or use half water, halfmilk, which will make the scrapple brown better when fried). Addthis cornmeal/water mixture gradually to the hot stock, stirring whileadding; bring to a boil, reduce to simmer, cover, and cook 20 minutes. (If the heat is turned up too high the cornmeal will stick to thebottom of the pot and burn, so be watchful.) Stir in cooked groundpork. Pour into a loaf pan (the kind you would use to bake bread, forinstance) and chill well for 24 hours.Slice ¼ – ½ inch thick. Fry slices in hot oil quickly, turning only once.Make sure there’s plenty of room in the pan to turn each slice. Serveplain, with syrup, or with Tomato Gravy (page 37).I usually use more sage because I love the taste. I use a heavy-bottomedpot for simmering the cornmeal so it doesn’t stick as easily. And I usea good amount of oil for frying so the slices get good and crisp. Thisis the birthday breakfast of choice at our house!Notes:36

31   Tomato GravyBEST-EVER BREAKFASTS¼ cup onion, finely diced2 T. bacon drippings or butter3 T. flour1½ cups tomato juice or canned, stewed tomatoes includingliquid, finely diced½ cup milk or half and half2 tsp. brown sugarsalt and pepper to tasteCook onion in bacon drippings until the onion is golden in color.Add the flour and stir constantly for 30 seconds. Add the tomato juiceor tomatoes and liquid in a steady stream, stirring constantly. Nextadd the milk or half and half and brown sugar and continue to st

3 tsp. baking powder 2 tsp. salt 2 cups milk 6 eggs Mix together the oil, sugar or honey, and eggs. Add the oats, baking powder, salt, and milk; mix well. Pour batter into a lightly buttered 13 x 9-inch baking pan and bake in a preheated 350 oven for 30 minutes. Place warm baked oatmeal in